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Adapted from "Bobby Flay's Throwdown!" by Bobby Flay, Stephanie Banyas and Miriam Garron.

Ingredients
For the cinnamon crunch:

• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking rolled oats
• 1/2 cup light muscovado sugar
• 1 teaspoon ground cinnamon
• 7 tablespoons unsalted butter, cut into small cubes, cold

For the crust:

• 2 cups graham cracker crumbs
• 8 tablespoons (1 stick) unsalted butter, melted
• 1⁄8 teaspoon ground cinnamon
• 1 large egg, lightly beaten

For the filling:

• 3 large eggs
• 3 large egg yolks
• 3/4 cup dark muscovado sugar
• 1/4 cup granulated sugar
• 2 tablespoons molasses
• 1 1/2 cups canned pumpkin puree
• 1 1/4 teaspoons ground cinnamon, plus more for the top
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
• 3 tablespoons unsalted butter, melted

Bourbon-Maple Whipped Cream, for serving

Directions For the cinnamon crunch:

Preheat the oven to 350 degrees.

Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.

For the crust:

Combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.

Reduce the oven temperature to 300 degrees.

For the filling:

Whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.

Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45–60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.

Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.

Recipe Details Makes 1 10-inch pie


Read more: http://www.thedailymeal.com/bobby-flays-pumpkin-pie-cinnamon-crunch-and-bourbon-maple-whipped-cream#ixzz1eC0HXFH8

I have a great low-fat dessert that’ll help you avoid the "Freshman 15." But this isn’t it. Nope, the lack of a dorm room gives us the perfect excuse to indulge in a no-bake cream cheese peanut butter pie! You’re welcome.

Ingredients

• 1 1/4 cup salted pretzels
• 3/4 cup dark brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup cream cheese, at room temperature
• 1/3 cup smooth peanut butter
• 2 cups heavy cream
• 6 ounces semisweet dark chocolate, chopped finely
• Peanuts, crushed (optional)

Directions Put the salted pretzels in a food processor and pulse until fine. In a large bowl, mix together the pretzel crumbs, ¼ cup of the brown sugar, and the melted butter. Press the crust mixture into a 9-inch-round pie plate. Refrigerate for 30 minutes.

In a medium-sized bowl, combine the cream cheese, ¼ cup of the brown sugar, and peanut butter, and whip until smooth using a hand mixer. In another medium-sized bowl, whip 1 cup of the heavy cream with the remaining brown sugar until stiff peaks form. Delicately fold the whipped cream into the cream cheese mixture. Spoon the filling into the pie shell and refrigerate for 1 hour.

Heat the remaining cup of heavy cream in a medium saucepan just until bubbles form around the edges; don’t let it boil. Remove from heat. Add the chocolate and whisk until melted. Refrigerate for 1 hour.

Once the chocolate cream is cool, whip until thick. Slather the pie with the chocolate whipped cream, and garnish with the crushed peanuts, if desired. Refrigerate for 3 hours to set.

Recipe Details  

Adapted from “Nadia G’s Bitchin’ Kitchen: Cookin’ for Trouble” by Nadia Giosia (Ballantine Books, 2011)

Servings: 8
Cuisine: Dessert
Read more: http://www.thedailymeal.com/no-bake-cream-cheese-peanut-butter-pie-recipe#ixzz1d3KXSZhc